Butternut Squash Coconut Curry
Butternut Squash Coconut Curry is a warm, comforting dish that combines the sweetness of butternut squash with the rich creaminess of coconut milk, along with aromatic spices.
This vegetarian curry is easy to make and is perfect for a cozy dinner or a hearty meal prep option. Preparation time is around 15 minutes, with a cooking time of about 30 minutes, making it a quick and satisfying dish suitable for cooks of all skill levels.
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Cooked rice or quinoa, for serving
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the diced butternut squash, curry powder, and turmeric. Stir to coat the squash with the spices.
- Pour in the coconut milk and vegetable broth, then add the soy sauce. Bring to a simmer.
- Cover and cook for about 25 minutes, or until the squash is tender, stirring occasionally.
- Season with salt and pepper to taste. Serve over cooked rice or quinoa, and garnish with fresh cilantro.
Enjoy your meal!
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Spicy Thai Pumpkin and Coconut Stew
Spicy Thai Pumpkin and Coconut Stew is a vibrant and flavorful dish that blends the natural sweetness of pumpkin with aromatic Thai spices and creamy coconut milk.
This stew is a fantastic vegetarian option that offers a delightful balance of spice and comfort, perfect for chilly evenings. With a preparation time of only 15 minutes and a cooking time of approximately 30 minutes, this dish is suitable for all skill levels in the kitchen.
Ingredients:
- 1 medium pumpkin or 2 cups pumpkin puree
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 red bell pepper, diced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- Juice of 1 lime
- Fresh basil or cilantro, for garnish
- Cooked rice or rice noodles, for serving
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until translucent.
- Stir in the minced garlic and ginger and cook for an additional minute until fragrant.
- Add the diced pumpkin (or pumpkin puree) and red bell pepper, followed by the red curry paste. Stir to combine.
- Pour in the coconut milk and vegetable broth, then add the soy sauce. Bring the mixture to a simmer.
- Cover the pot and cook for about 25 minutes, or until the pumpkin is tender, stirring occasionally.
- Stir in lime juice to brighten the flavors. Serve hot over cooked rice or rice noodles and garnish with fresh basil or cilantro. Enjoy your delicious stew!
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Creamy Acorn Squash Curry With Chickpeas
Creamy Acorn Squash Curry with Chickpeas is a rich and satisfying vegan dish that marries the sweetness of acorn squash with the heartiness of chickpeas, all enveloped in a luscious coconut curry sauce.
This nutrient-packed meal is perfect for a cozy night in and can be prepared in just 15 minutes, with a cooking time of about 30 minutes, making it approachable for cooks of all levels.
Ingredients:
- 1 medium acorn squash, peeled, seeded, and diced
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon yellow curry powder
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Cooked quinoa or rice, for serving
- Fresh cilantro, for garnish
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for another minute until fragrant.
- Add the diced acorn squash and curry powder, mixing well to coat the squash with spices.
- Pour in the coconut milk and vegetable broth, and add the chickpeas. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Cover the pot and let it cook for about 25 minutes, or until the acorn squash is tender. Stir occasionally to prevent sticking.
- Once cooked, adjust seasoning if needed, and serve hot over cooked quinoa or rice, garnished with fresh cilantro.
Enjoy your creamy curry!
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Red Lentil and Delicata Squash Coconut Stew
Red Lentil and Delicata Squash Coconut Stew is a hearty, warming vegan dish that combines the earthy flavors of red lentils with the sweet, nutty taste of delicata squash, all simmered in a rich coconut milk broth.
This dish is not only nutritious but also easy to prepare, taking around 10 minutes to prep and 30 minutes to cook, making it suitable for cooks of all experience levels.
Ingredients:
- 1 medium delicata squash, halved, seeds removed, and sliced
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon curry powder
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh lime juice, for serving
- Chopped cilantro, for garnish
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the sliced delicata squash and curry powder, stirring to coat the squash in spices.
- Pour in the coconut milk and vegetable broth, then add the rinsed red lentils. Season with salt and pepper to taste and bring to a gentle simmer.
- Cover the pot and let the stew cook for about 25-30 minutes, or until the lentils and squash are tender, stirring occasionally to prevent sticking.
- Once cooked, adjust seasoning if needed. Serve hot with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for garnish. Enjoy your nutritious stew!
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Roasted Kabocha Squash and Coconut Soup
Roasted Kabocha Squash and Coconut Soup is a creamy, flavorful vegan soup that highlights the natural sweetness of kabocha squash, complemented by rich coconut milk and aromatic spices.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, this dish is perfect for cooks of all skill levels looking for a comforting and nutritious meal.
Ingredients:
- 1 medium kabocha squash, halved, seeds removed, and chopped into cubes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Preheat the oven to 400°F (200°C). Toss the kabocha squash cubes with olive oil, salt, and pepper, then spread them on a baking sheet and roast for about 20-25 minutes or until fork-tender.
- In a large pot, heat a bit of olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the roasted kabocha squash to the pot, along with the ground cumin and coriander. Stir well to combine.
- Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer for about 10-15 minutes, allowing the flavors to meld.
- Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches. Adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your comforting soup!
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Green Curry With Zucchini and Coconut Milk
Green Curry With Zucchini and Coconut Milk is a vibrant, flavorful dish that perfectly blends the creamy richness of coconut milk with the fresh crunch of zucchini, infused with aromatic green curry spices.
With a preparation time of just 10 minutes and a cooking time of 20 minutes, this dish is suitable for cooks of all skill levels and makes for a healthy weeknight dinner.
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons green curry paste
- 2 cups zucchini, sliced
- 1 bell pepper, sliced
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce (or tamari for gluten-free)
- Salt and pepper, to taste
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- In a large skillet or wok, heat the coconut oil over medium heat. Add the sliced onion and sauté until it becomes translucent.
- Stir in the minced garlic and ginger, cooking for about a minute until fragrant.
- Add the green curry paste, mixing well with the onions, garlic, and ginger. Cook for an additional minute.
- Add the sliced zucchini and bell pepper, stirring to coat them with the curry mixture.
- Pour in the coconut milk and vegetable broth, followed by the soy sauce. Stir well and bring to a gentle simmer.
- Allow the curry to cook for about 10-15 minutes, until the vegetables are tender but still vibrant.
- Season with salt and pepper to taste, then serve hot, garnished with fresh basil or cilantro and lime wedges on the side.
Enjoy your invigorating green curry!
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Coconut-Spiced Carrot and Butternut Squash Stew
Coconut-Spiced Carrot and Butternut Squash Stew is a warm and comforting dish that combines the natural sweetness of carrots and butternut squash with aromatic spices and creamy coconut milk.
Perfect for cozy evenings, this stew requires just 15 minutes of preparation and 30 minutes of cooking time, making it an approachable recipe for cooks of all skill levels.
Ingredients:
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 carrots, peeled and sliced
- 2 cups butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Lime wedges, for serving
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until soft and translucent.
- Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant.
- Add the sliced carrots and cubed butternut squash to the pot, stirring to combine with the aromatics.
- Pour in the coconut milk and vegetable broth, then add the curry powder, ground cumin, salt, and pepper. Stir well to incorporate all ingredients.
- Bring the mixture to a gentle simmer and cover the pot. Cook for about 25-30 minutes, or until the carrots and squash are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro or parsley and lime wedges on the side.
Enjoy your comforting coconut-spiced stew!
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Thai Yellow Curry With Sweet Potato and Coconut
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons yellow curry paste
- 2 cups sweet potatoes, peeled and cubed
- 1 bell pepper, sliced
- 1 can (14 oz) coconut milk
- 2 cups vegetable broth
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Fresh basil or cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté until soft and translucent.
- Stir in the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Add the yellow curry paste to the pot and stir, cooking for another minute to release its flavors.
- Add the cubed sweet potatoes and sliced bell pepper, mixing them with the spicy base.
- Pour in the coconut milk and vegetable broth, then add the soy sauce, salt, and pepper. Stir well to combine.
- Bring the mixture to a gentle simmer and cover the pot. Cook for about 25-30 minutes, or until the sweet potatoes are tender.
- Taste and adjust seasoning if necessary. Serve hot, garnished with fresh basil or cilantro and lime wedges on the side. Enjoy your delicious Thai yellow curry!
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Moroccan-Inspired Coconut Squash and Chickpea Tagine
This Moroccan-inspired Coconut Squash and Chickpea Tagine is a vibrant and aromatic dish that brings together the rich flavors of coconut, spices, and vegetables. It’s perfect for a cozy dinner and can be made in about 45 minutes. This dish is relatively easy to prepare, making it suitable for cooks of any skill level.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 medium butternut squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Toasted almonds, for garnish (optional)
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Sauté the diced onion until soft and translucent.
- Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in the ground cumin, coriander, cinnamon, and turmeric, cooking for an additional 1-2 minutes to toast the spices.
- Add the cubed butternut squash, coconut milk, chickpeas, and vegetable broth. Mix well to combine.
- Bring the mixture to a gentle simmer, then reduce heat and cover the pot. Cook for about 25-30 minutes, or until the squash is tender.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot, garnished with fresh cilantro or parsley and toasted almonds, if desired. Enjoy your Moroccan-inspired tagine!
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Coconut and Turmeric Kuri Squash Curry
Coconut and Turmeric Kuri Squash Curry is a comforting and flavorful vegetarian dish that celebrates the hearty kuri squash, known for its sweet and nutty flavor.
Infused with aromatic spices, creamy coconut, and vibrant turmeric, this curry can be prepared in approximately 35 minutes, making it an accessible choice for cooks of all skill levels.
Ingredients:
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1 medium kuri squash, peeled and cubed
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- Salt and pepper, to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- In a large pot, heat the coconut oil over medium heat. Sauté the diced onion until it becomes soft and translucent.
- Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in the ground turmeric, cumin, and garam masala, cooking for another 1-2 minutes to enhance the spice flavors.
- Add the cubed kuri squash, coconut milk, and vegetable broth to the pot. Mix well to combine all ingredients.
- Bring the mixture to a gentle simmer, cover the pot, and cook for about 20 minutes, or until the squash is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your delicious curry!
Sweet Corn and Coconut Spaghetti Squash Stew
Sweet Corn and Coconut Spaghetti Squash Stew is a delightful and innovative dish that combines the unique texture of spaghetti squash with the sweetness of corn and the creamy richness of coconut.
Perfect for a cozy dinner, this vegetarian stew can be prepared in about 40 minutes and is suitable for cooks of all skill levels.
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon coconut oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- 2 cups sweet corn (fresh or frozen)
- 2 cups vegetable broth
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lime wedges, for serving
Cooking Instructions:
1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place halves cut-side down on a baking sheet and roast for about 25-30 minutes, or until tender.
2. While the squash is roasting, heat coconut oil in a large pot over medium heat. Sauté the diced onion until soft and translucent.
3. Add the minced garlic and ground ginger, cooking for about 1 minute until fragrant.
4. Stir in the ground cumin, coconut milk, sweet corn, and vegetable broth. Bring to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to meld.
5. Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape out the strands and add them to the stew.
6. Season with salt and pepper to taste, and mix everything gently.
7. Serve hot, garnished with fresh parsley and lime wedges on the side. Enjoy your comforting stew!
